Ravioli With Garbanzos And Spinach

• 8 ounces dry cheese ravioli
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 (15 ounce) can garbanzo beans
• 1 medium summer squash, thinly sliced (1 1/4 cup)
• 4 roma tomatoes, quartered
• 2 teaspoons fresh thyme (or 1/2 teaspoon dried)
• 1/4 teaspoon black pepper
• 4 cups fresh spinach, shredded (we use non-shredded baby spinach in the bag)

1. Cook ravioli, drain, cover and keep warm.
2. Meanwhile, in a large skillet heat oil over medium-high heat.
3. Add garlic and cook, stirring constantly, for 15 seconds.
4. Add garbanzos, squash, tomatoes, thyme and pepper.
5. Sstir 4-5 minutes, until squash is tender.
6. Add the cooked ravioli to bean mixture and toss gently to combine.
7. Arrange spinach on plate and top with ravioli.
8. Fresh ravioli may be used in place of dry, but you would want more by weight to feed the same number of people.

cheese ravioli, olive oil, garlic, garbanzo beans, summer, roma tomatoes, thyme, black pepper, fresh spinach

Taken from www.food.com/recipe/ravioli-with-garbanzos-and-spinach-130806 (may not work)